Restaurant
Sooke Harbour House
October 2, 2008
Long reputed to be ground zero for the seasonal, sustainable, and local movement, Sooke Harbour House continues to dazzle its guests from around the world. Arrive early to enjoy the gardens, sea air, and view before settling in for a culinary adventure with chef Edward Tuson at the helm. Pan-seared salmon with rosemary crème fraîche and chive oil, sautéed morel mushrooms, and potato, beet top, and kale bring the flavours of the garden indoors—or try yellow-split-pea-crusted ling cod with a carrot and mint emulsion, herb potato cake, carrots, and rapini. Matthias Conradi heads up an ethereal dessert list with hits like rhubarb strudel with daylily anglaise and maple walnut ice cream. Wine list—with a cellar exceeding 15,000 bottles—an exercise in terroirism. Pro staff work the room, and menu, seamlessly.
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